Climate Blend Whole Grain Muffins

Recipe by Frank Tegethoff

These whole grain muffins are easy to make, fast to put together, and incredibly versatile. And thanks to Climate Blend Flour, they're full-flavored and earthy while also supporting regenerative agriculture (good for you and the planet!). The slightly sweet muffins can gladly accommodate a range of mix-ins, like walnuts and raisins or chopped bacon and grated cheddar. Whether you choose to go sweet or savory, the whole grain flavor of our Climate Blend Flour will still come through.  

10 mins
13 to 16 mins
26 mins
12 muffins
Easy Whole Grain Muffins - select to zoom
Easy Whole Grain Muffins - select to zoom
Easy Whole Grain Muffins - select to zoom


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 425°F. Grease a standard 12-cup muffin pan, or line with baking cups and spray with nonstick spray. 

  2. In a large bowl, whisk together all of the dry ingredients to combine. 

  3. In a separate large bowl, whisk together the grated apple or carrot, milk, eggs, and oil or butter. Add the dry ingredients to the wet ingredients. With a flexible spatula, mix until no dry streaks remain.  

  4. Divide the batter evenly among the wells (they will be mostly full). A muffin scoop is a helpful tool here. 

  5. Bake the muffins for 13 to 16 minutes, until the edges are golden brown and the tops spring back when lightly pressed. Let cool slightly, then serve warm.  

  6. Store any leftover whole grain muffins, well-wrapped, at room temperature for up to 3 days, or freeze for up to 1 month. 

Tips from our Bakers

  • Customize your muffins as you like: Add up to 1 1/2 cups of mix-ins, like chopped nuts and dried fruit or grated cheese and diced ham, to the batter.